Ethiopia Sidama Bensa Shantawene Gatta Processing Station– Freshly Roasted Coffee Options:
Ethiopia Sidama Bensa Shantawene Gatta G1 Anaerobic Natural - COE 2nd Place - Same Processing Method
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※ Kenya Smallholder was awarded 2nd place in the 2022 Ethiopia COE (Cup of Excellence) with an impressive cupping score of 90.25.
This batch is processed using the same method as the COE competition's 2nd place-winning lot, capturing its enchanting and award-winning flavors!
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Ethiopia Sidama Bensa Shantawene Gatta Odaco Microlot G1 Anaerobic Natural - COE 2nd Place - Same Processing Method
Coffee Flavor
The flavors of coffee are derived from the breakdown of various nutrients in the green coffee beans during roasting. Heat causes these compounds to degrade into a variety of aromatic molecular structures, resulting in a wide spectrum of flavors. High-quality coffee beans naturally possess a rich aroma that evolves at different temperatures—high, medium, and low—offering a delightful and nuanced experience worth savoring.
Ethiopia Sidama Bensa Shantawene Gatta Kenean Dukamo G1 Anaerobic Natural COE 2nd Place - Same Processing Method
Golden Dried Pineapple, Violet Floral Aroma, Rum Scent, Tropical Fruits, Long-Lasting Sweet Rum Finish, Caramel & Buttery Sweetness, Intense Aroma
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Ethiopia Sidama Bensa Shantawene Gatta Odaco Microlot G1 Natural
Honey, Honey Murcott Mandarin, Sweet Orange, Sweet Jujube, Honey Plum, Sweet Orange & Jujube Finish, Rich Caramel Sweetness, Juicy Mouthfeel
Sidama Region & Gatta Estate Overview
Sidama is located in the southwestern part of Ethiopia, within the Great Rift Valley and a lush, vegetation-rich area. The region’s volcanic soil, rich in minerals, provides an ideal environment for coffee cultivation.
Shantawene Kebele is a village situated in central Bensa, bordered on the east by Bombe Kebele. Gatta Estate, owned by Daye Bensa, lies at the heart of Shantawene village, at an elevation of 2,120 to 2,210 meters in the middle of a natural forest. The estate is surrounded by century-old trees, pristine forests, waterfalls, and rivers. In fact, the name "Gatta" originates from a waterfall that flows through the estate.
A single river separates Shantawene and Bombe villages, with its source originating from the high-altitude Keramo Kebele.\
Gatta Estate’s Climate & Soil
The high-altitude environment of Gatta Estate provides humid conditions with abundant sunlight, receiving an annual rainfall of approximately 1,200 to 1,599 mm. The soil composition includes clay and sandy loam, rich in minerals and highly fertile, making it an excellent location for coffee cultivation.
Before its discovery, Gatta Estate was a dense natural forest. Co-founder Mulugeta Dukamo accidentally found the area while overseeing the construction of the Gafisse Station. In 2013, the first coffee tree was planted, and by 2017, a processing station was established.
Community & Employment Impact
The coffee cultivation, harvesting, and processing at Gatta Estate are primarily carried out by local residents. Many women are also involved, primarily in quality control and post-harvest processing, while heavier labor-intensive tasks are handled by men.
Gatta Estate has created numerous job opportunities and provides fair wages, significantly benefiting the local community. Today, it serves not only as a coffee farm and processing station but also as a hub for experimental lots, micro-lots, and customized processing methods, as well as housing for employees.
Additionally, Daye Bensa organizes training camps at Gatta Estate, nurturing skilled coffee professionals and further strengthening Ethiopia’s specialty coffee industry.
▶ Kenean Asefa Dukamo (Kenya Smallholder)
Kenean Asefa Dukamo won 2nd place in the 2022 Ethiopia COE (Cup of Excellence) with an impressive score of 90.25. The winning lot was auctioned at a record-breaking price of $189.90 per pound.
Kenean is currently the Vice President of Daye Bensa, playing a crucial role in the company's transformation into a highly structured business. He is also a processing expert with a deep passion for coffee.
This batch is processed using the same method as the COE competition’s 2nd place-winning lot, carefully crafted to replicate its enchanting flavors.
▶ Odaco
The name Odaco reflects the strong cultural heritage of the Sidama people in Shantawene Village. Odaco is a tree species commonly found in Bensa, Shantawene Village, where villagers traditionally gather under the Odaco tree to resolve local disputes. This tradition is similar to other Ethiopian customs, such as the "Oda" tree gatherings in the Oromia region.
This batch is a selection of fully ripe red cherries, sourced from both member farmers of Daye Bensa in the Shantawene region and the 38-hectare Gatta Estate.
The cherries come from the high-altitude Gatta Estate, which offers humid conditions with abundant sunlight, an annual rainfall of 1,200 to 1,599 mm, and fertile clay and sandy loam soil rich in minerals—an ideal environment for coffee cultivation.
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Grade: Grade 1 (G1) is the highest level in the Ethiopian coffee grading system.
The coffee tree, botanically classified under the Rubiaceae family and the Coffea subgenus, is an evergreen tree. Coffee beans are the seeds of the coffee fruit. There are three main varieties: Arabica, Robusta, and Liberica. These three varieties cannot crossbreed to produce different subspecies. The world’s specialty coffee comes from the Arabica variety, and within Arabica, there are various subspecies resulting from evolution, hybridization, and mutation. The world's specialty coffees are derived from Arabica, which itself has various subspecies and hybrids resulting from evolution, crossbreeding, and mutations.
The History and Significance of Ethiopia’s 74158 Coffee Variety
In the 20th century, Ethiopia officially initiated a series of projects to search, test, and classify coffee varieties. To address the impact of coffee diseases on coffee trees, the Jimma Agricultural Research Center (JARC) collected 639 coffee varieties and, after extensive research, released 13 selected cultivars, including 74110, 74112, and 74158.
The 74158 variety originates from the Metu-Bishari Forest in the Illuababora zone, western Ethiopia, where it was identified and developed by JARC. It is highly productive and possesses strong disease resistance.
In terms of quality and flavor, 74158 is exceptional. This variety exhibits prominent citrus and floral notes, along with apricot, strawberry, blueberry, and a lingering floral and milk chocolate finish.
With the inherent advantages of the 74158 variety, high-altitude terroir, and the meticulous anaerobic natural processing method that won 2nd place in the COE competition, this coffee surpasses any Ethiopian anaerobic natural coffees we’ve previously tasted in terms of flavor clarity and cleanliness.
In the 2020 Ethiopia COE (Cup of Excellence) auction, the winning coffee from Sidama (Natural Process) scored an impressive 91.4 points, and it was 74158.
Ethiopia is home to a vast and diverse array of coffee varieties, many of which remain unnamed and are collectively referred to as Ethiopian Heirloom varieties. Given this diversity, having the opportunity to taste a pure 74158 varietal coffee is truly a rare and precious experience.
(Coffee Processes)
The term "processing methods" refers to the process of transforming ripe red coffee cherries into dried green beans. Each method has its advantages and disadvantages, influenced by the natural environment and the specific needs of the coffee-producing region. As a result, different regions adopt the processing method most suited to their conditions. This batch uses Anaerobic Natural processing methods, described below:
Kenya Smallholder Anaerobic Natural Process (Same Method as COE 2nd Place)
Fresh, fully ripe red cherries harvested from Gatta Estate are transported to the processing station, where they undergo density and quality sorting. The cherries are first immersed in a large water tank, where only the denser, high-quality cherries that sink to the bottom are selected for further processing.
After sorting, the cherries are thoroughly washed and placed into sealed fermentation tanks. These tanks feature an airlock valve that allows gases to escape while preventing external air from entering, creating a controlled anaerobic fermentation environment for 120 hours.
During this process, two major types of microorganisms play a role: aerobic and anaerobic microbes. Initially, the aerobic microbes consume all available oxygen, producing carbon dioxide and gradually transforming the tank into a completely oxygen-free environment. As a result, aerobic microbes die off, allowing anaerobic microbes to take over and drive the fermentation process.
Microbial activity is crucial to coffee flavor development. The diverse range of microorganisms contributes to unique and complex flavors. Since aerobic and anaerobic microbes metabolize the organic compounds (such as sugars) in the cherries differently, they create distinct flavor profiles. By adjusting microbial composition, producers can enhance or alter the coffee’s sensory characteristics.
Once fermentation is complete, the cherries are transferred to clean, screened African raised beds for a slow-drying natural process. Workers at the processing station turn the cherries every 30 minutes to ensure even drying and to prevent over-fermentation or mold contamination. Due to the high elevation and cooler temperatures, the average drying time is 21 days, until the moisture content reaches below 10.5%.
After drying, the dried cherries are stored in a warehouse for one month, a crucial step that allows the flavors to fully develop before further processing.
Odaco Natural Process
The cherries for Odaco come from Gatta Estate and 563 smallholder farmers around Shantawene Village. The outstanding flavor of Odaco results from meticulous processing improvements, fine-tuning the traditional natural method.
For this batch, workers carefully spread the freshly harvested red cherries onto African raised beds. As they dry, workers simultaneously hand-sort defective cherries and frequently turn them to ensure even sun exposure and prevent mold contamination.
What sets this batch apart from others is its unique drying approach:
Shade Drying – Instead of direct exposure to intense sunlight, the cherries dry under tree shade. This slows down the drying process, ensuring more even moisture reduction and better flavor development.
Uniform Cherry Selection – The cherries used in this batch are harvested at nearly the same ripeness stage and sorted by size, contributing to a more consistent and refined micro-lot flavor profile compared to standard lots.
Due to the high altitude and cooler temperatures, the drying period extends beyond two weeks until the cherries reach the target moisture level of 10.5%. Once dried, the cherries are stored in a warehouse for one month, a crucial maturation phase that enhances the final cup profile.
JUSTIN INTERNATIONAL FOOD ENTERPRISE CO., LTD.
Tel: +886-3-358-6611
1st Floor, No. 30, Lane 120, Daxing Road, Taoyuan District, Taoyuan City
▶This product is covered by a NT$10 million product liability insurance.
▶Food Industry Registration Number: F-165601955-00000-0
▶ Our company’s cupper is certified as a CQI International Coffee Quality Appraiser.
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